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    Home » Recipes » Fish and Seafood

    Ratatouille and Anchovy Tart 🍅🍆🐟

    May 21, 2020 By Francoise Leave a Comment

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    This post is also available in: Français

    Jump to Recipe Print Recipe

    This Ratatouille and Anchovy Tart is a good example of what you can do with a leftover of ratatouille (a “Provençal” southeastern France vegetable dish). This is why I am always making a big batch of it. It is so good, savory, and not too heavy (no cream!).

    Ratatouille Anchovy Tart

    To keep the “Provençal” spirit in this tart, I put some black olives and topped with anchovies. I have always been a big fan of Mediterranean food.

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    I put a few spoonfuls of Marinara tomato sauce and eggs to thicken the mixture so my tart is not too runny.


    Complete with a green salad on the side, this Ratatouille and Anchovy Tart makes for a delicious dinner.

    Ratatouille Anchovy Tart slice served in a plate with a green salad.
    Ratatouille Anchovy Tart

    Ratatouille and Anchovy Tart

    This tart full of color and flavor is made with a leftover ratatouille and topped with anchovies. Easy to make and not too heavy (no cream in it!). Perfect for lunch, brunch, or dinner with a salad on the side!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine French
    Servings 4 people

    Ingredients
      

    • 1 homemade pâte brisée or pie crust from the store
    • 2 cups ratatouille leftover
    • 3-4 tablespoon Marinara tomato sauce
    • 3 eggs
    • 1 tablespoon Dijon mustard
    • ¼ cup Parmesan
    • salt, pepper
    • 1 can (2 oz) anchovy
    • 10 black olives pit removed
    • 1 tablespoon basil (optional)

    Instructions
     

    • Unroll the pie crust and precisely fit it in an 11-inch tart pan. Poke the dough all over with a fork. Then put the pie in the fridge.
    • Preheat oven at 390F.
    • Mix 3 tablespoon of marinara sauce and black olives with the ratatouille leftover. Set aside.
    • In a medium bowl, whisk the three eggs with a fork, add salt and pepper. Add in the ratatouille. Mix gently.
    • Take your tart pan from the fridge. Evenly spread Dijon Mustard in a fine layer all over the bottom. Sprinkle grated parmesan on it.
    • Add the ratatouille mixture and spread evenly.
    • Top the tart with anchovies all around.
    • Bake at 390 F for about 30 minutes or until lightly brown.
    • Let it cool for about 5-10 min and finely sprinkle chopped basil on the tart (optional) before serving.
    Keyword Mediterranean, ratatouille, ratatouille tart recipe, tart
    Tried this recipe?Let us know how it was!

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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